PL2193198T3 - Amidohydrolazy do wytwarzania produktów spożywczych i używek - Google Patents

Amidohydrolazy do wytwarzania produktów spożywczych i używek

Info

Publication number
PL2193198T3
PL2193198T3 PL08773420T PL08773420T PL2193198T3 PL 2193198 T3 PL2193198 T3 PL 2193198T3 PL 08773420 T PL08773420 T PL 08773420T PL 08773420 T PL08773420 T PL 08773420T PL 2193198 T3 PL2193198 T3 PL 2193198T3
Authority
PL
Poland
Prior art keywords
amidohydrolases
stimulants
preparing foodstuffs
foodstuffs
preparing
Prior art date
Application number
PL08773420T
Other languages
English (en)
Polish (pl)
Inventor
Thomas Greiner-Stoeffele
Marc Struhalla
Original Assignee
C Lecta Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by C Lecta Gmbh filed Critical C Lecta Gmbh
Publication of PL2193198T3 publication Critical patent/PL2193198T3/pl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/16—Removing unwanted substances
    • A23F5/163—Removing unwanted substances using enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
    • A23F5/22—Reducing or removing alkaloid content from coffee extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
    • C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
    • C12N9/82—Asparaginase (3.5.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
PL08773420T 2007-06-13 2008-06-12 Amidohydrolazy do wytwarzania produktów spożywczych i używek PL2193198T3 (pl)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102007027825A DE102007027825A1 (de) 2007-06-13 2007-06-13 Amidohydrolasen zur Aufbereitung von Nahrungs- oder Genussmitteln
PCT/EP2008/004742 WO2008151807A2 (de) 2007-06-13 2008-06-12 Hitzestabile asparaginase zur reduktion von acrylamid in nahrungs- oder genussmitteln
EP08773420.8A EP2193198B1 (de) 2007-06-13 2008-06-12 Hitzestabile asparaginase zur reduktion von acrylamid in nahrungs- oder genussmitteln

Publications (1)

Publication Number Publication Date
PL2193198T3 true PL2193198T3 (pl) 2014-10-31

Family

ID=39986211

Family Applications (1)

Application Number Title Priority Date Filing Date
PL08773420T PL2193198T3 (pl) 2007-06-13 2008-06-12 Amidohydrolazy do wytwarzania produktów spożywczych i używek

Country Status (12)

Country Link
US (1) US9723854B2 (es)
EP (1) EP2193198B1 (es)
CN (1) CN101778939B (es)
AU (1) AU2008261251B2 (es)
BR (1) BRPI0812524B1 (es)
CA (1) CA2689935C (es)
DE (1) DE102007027825A1 (es)
DK (1) DK2193198T3 (es)
ES (1) ES2480542T3 (es)
PL (1) PL2193198T3 (es)
RU (1) RU2554468C2 (es)
WO (1) WO2008151807A2 (es)

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EP2378897B1 (en) * 2008-12-16 2017-07-19 Novozymes A/S Stabilization of asparaginase
US9322008B2 (en) 2010-09-01 2016-04-26 Indian Institute Of Technology Mutants of L-asparaginase
EP2640840B1 (en) 2010-11-19 2018-05-30 Novozymes North America, Inc. Process for producing a fermentation product employing an amino acid oxidase, an arginase and/or an asparaginase
KR101207287B1 (ko) * 2011-08-19 2012-12-03 경북대학교 산학협력단 신규한 엘아스파라기나아제를 포함하는 엘아스파라긴 분해용 조성물 및 신규한 엘아스파라기나아제 생산 방법
WO2014027063A1 (en) * 2012-08-17 2014-02-20 Novozymes A/S Method for producing a food product
US9828595B2 (en) 2012-08-17 2017-11-28 Novozymes A/S Thermostable asparaginase variants and polynucleotides encoding same
US9427008B2 (en) 2012-09-06 2016-08-30 Mycotechnology, Inc. Method of myceliation of agricultural substates for producing functional foods and nutraceuticals
US9068171B2 (en) 2012-09-06 2015-06-30 Mycotechnology, Inc. Method for myceliating coffee
US20150320089A1 (en) * 2012-12-21 2015-11-12 Novozymes A/S Method for Producing a Food Product
WO2014112960A2 (en) 2013-01-18 2014-07-24 Gokmen Vural Acrylamide-free bakery product and the production method thereof
AU2014234286B2 (en) * 2013-03-21 2018-02-01 Novozymes A/S Method for producing roasted coffee beans
WO2014161935A1 (en) * 2013-04-05 2014-10-09 Novozymes A/S Method for reducing the level of asparagine in a food material
EP3013952A1 (en) 2013-06-24 2016-05-04 Novozymes A/S Method for producing a food product
EP3013951A1 (en) 2013-06-24 2016-05-04 Novozymes A/S Method for producing a food product
US20160135486A1 (en) 2013-06-24 2016-05-19 Novozymes A/S Method for Producing a Food Product
CN103734648A (zh) * 2013-12-31 2014-04-23 江南大学 一种利用发酵酶解复合法制备低丙烯酰胺含量油炸薯片的方法
US10231469B2 (en) 2014-03-15 2019-03-19 Mycotechnology, Inc. Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
WO2016001894A1 (en) 2014-07-04 2016-01-07 West Systems Srl Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN104146270A (zh) * 2014-07-31 2014-11-19 江南大学 一种极端耐热l-天冬酰胺酶的应用
AU2015308905B2 (en) 2014-08-26 2018-08-09 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US10709157B2 (en) 2014-08-26 2020-07-14 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US9572364B2 (en) 2014-08-26 2017-02-21 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US10980257B2 (en) 2015-02-26 2021-04-20 Myco Technology, Inc. Methods for lowering gluten content using fungal cultures
BR112018000198A2 (pt) * 2015-07-07 2018-09-11 Renaissance Bioscience Corp desenvolvimento de uma levedura redutora de aspargina através de evolução adaptativa e suas utilizações para reduzir a formação de acrilamida
MX2018012324A (es) 2016-04-14 2019-05-22 Mycotechnology Inc Metodos para la produccion y uso de composiciones alimenticias con alta proteina micelizada.
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
US11166477B2 (en) 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
FR3052023A1 (fr) * 2016-06-03 2017-12-08 Univ Paris Diderot Paris 7 Utilisation des peptidases de la famille pfpi pour limiter la presence d'acrylamide dans les produits alimentaires
CA3063289A1 (en) 2017-05-15 2018-11-22 C-Lecta Gmbh Enzyme products
CN108094976B (zh) * 2017-12-15 2020-03-06 江南大学 一株嗜热l-天冬酰胺酶在高温油炸食品中的应用
US11058137B2 (en) 2018-09-20 2021-07-13 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
CN113388532B (zh) * 2021-06-16 2023-04-07 华东理工大学 一种用于生产天冬酰胺酶的重组里氏木霉及其构建方法和应用

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Also Published As

Publication number Publication date
US20110052758A1 (en) 2011-03-03
CN101778939A (zh) 2010-07-14
BRPI0812524A2 (pt) 2014-10-21
CA2689935A1 (en) 2008-12-18
BRPI0812524A8 (pt) 2017-05-02
AU2008261251A1 (en) 2008-12-18
EP2193198B1 (de) 2014-05-21
CN101778939B (zh) 2014-09-10
AU2008261251B2 (en) 2013-10-10
BRPI0812524B1 (pt) 2018-01-23
DE102007027825A1 (de) 2008-12-18
DK2193198T3 (da) 2014-09-01
CA2689935C (en) 2015-02-03
RU2554468C2 (ru) 2015-06-27
ES2480542T3 (es) 2014-07-28
US9723854B2 (en) 2017-08-08
WO2008151807A3 (de) 2009-03-12
RU2010100758A (ru) 2011-07-20
WO2008151807A2 (de) 2008-12-18
EP2193198A2 (de) 2010-06-09

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